All the rich delights of chocolate captured in one volume of decadence.
Only chocolate is so rich, smooth and satisfying for so many of us. Whether bittersweet, semisweet, milk or white, there is a chocolate for everyone to love. Square or chip, grated or melted, the world's favorite baking ingredient is chocolate.
300 Best Chocolate Recipes is an outstanding collection of chocolate recipes originally published in two books, 125 Best Chocolate Chip Recipes and 125 Best Chocolate Recipes. This delicious array of recipes ranges from the traditional to the sophisticated, and from the simple to the challenging.
Featuring incredibly creative and luscious recipes for everything from cakes, cookies, pies, breads, puddings, bars, squares and muffins to hot and cold beverages and sauces, these are fail-safe recipes for a baker with any level of experience. Here is a sampling:
Every recipe is easy to follow -- and works to perfection every time.
Julie Hasson is a commercial baker, pastry chef, caterer and recipe developer. Her articles and recipes appear regularly in Bon Appetit, Cooking Light, and Vegetarian Times magazines. She lives in Oregon.
I adore chocolate in any shape or form. Whether it's bittersweet, semisweet, milk or white, I love them all. One day, while I was contemplating the wonderful virtues of chocolate, my publisher approached me with the idea of writing a cookbook on chocolate. I thought, "What a timely idea." I have mountains of it in my kitchen and I bake with it almost daily. To be honest, I wouldn't dream of showing up to a meeting or dinner party without some chocolate goodie in hand. The topic of chocolate was kismet. Before I could say yes, my imagination was already off concocting recipes.Over the past 17 years, I have worked as a pastry chef, caterer, recipe developer and writer. Life has taken me down many interesting paths, juggling work, family, business and other responsibilities along the way. But through it all, food has always been the focus. Although I have a great reputation for my cooking, my desserts take on a life all their own.
After cooking school, I worked in several restaurants and bakeries in Los Angeles. When I was ready to branch out on my own, my husband, Jay, and I opened a bakery in Los Angeles called Baby Cakes. At that time, the coffeehouse boom had just started, and we supplied coffeehouses and restaurants with biscotti, cakes, cookies and specialty desserts. Jay and I also owned and operated a catering and baking company in Boise, Idaho, for six years. I regularly teach cooking classes and contribute articles and recipes to several popular food magazines. I have included a few of the recipes from these articles in this book, as well as many of the most-requested recipes and best-selling items from my bakery.
From years of commercial baking, I have learned to streamline my recipes. Without sacrificing taste or flavor, I take them to their basic form, eliminating the intimidation factor. Because I have simplified the techniques, the preparation time is decreased significantly. Most of these recipes are designed for maximum impression with minimum fuss, and they can be thrown together in a matter of minutes.
Take some time to acquaint yourself with the list of ingredients, tools and equipment on the following pages. Make a list of all the things you'll need to round out your cabinets and pantry, then go shopping. That way, whenever the spirit moves you, you can pull out the cooking paraphernalia and go to town.
Last, but not least, invite children into the kitchen. They will become your greatest fans. And who knows -- with any luck, one day they may cook for you. Have fun!
- Julie Hasson